Prehead over to 160 degrees celsius. Grease a 20 cm round cake pan and line base and side with baking paper.

Combine blueberries, maple syrup, 1 tbsp sugar and cornflour in a bowl, stirring to dissolve the cornflour. Pour over base of prepared pan

Beat in vanilla, then eggs 1 at the time, beating well after each addition.

Beat lemon zest, the fold in almond meal and flour.

Pour batter over blueberries and bake for 1 hour or until skewer inserted in the centre comes out clean.